King Ranch Casserole: A Creamy, Cheesy Tex-Mex Classic

This King Ranch Casserole is a Tex-Mex classic, featuring layers of shredded chicken, creamy cheesy sauce, and tortillas, all baked to perfection. It’s the ultimate comfort food for an easy family dinner!

Ingredients:

• 2 tablespoons butter
• 1 onion, diced
• 1 bell pepper, diced (red or green)
• 2 cloves garlic, minced
• 1 can (10 oz) Rotel tomatoes with green chilies, drained
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10.5 oz) cream of chicken soup
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon black pepper
• 3 cups cooked, shredded chicken (rotisserie works great!)
• 12 small corn tortillas, torn into pieces
• 2 cups shredded cheddar or Monterey Jack cheese
• ½ cup chicken broth (optional, for extra moisture)
• 2 tablespoons chopped fresh cilantro (for garnish)

Instructions:

1. Preheat Oven & Sauté Vegetables:

• Preheat oven to 375°F (190°C).
• In a large skillet, melt butter over medium heat.
• Sauté onion, bell pepper, and garlic until softened (about 3-4 minutes).

2. Make the Creamy Sauce:

• Stir in Rotel tomatoes, cream of mushroom soup, cream of chicken soup, chili powder, cumin, and black pepper.
• Mix well and cook for 2 minutes, then add the shredded chicken.

3. Assemble the Casserole:

• In a greased 9×13-inch baking dish, layer half of the torn tortillas.
• Spread half of the creamy chicken mixture over the tortillas.
• Sprinkle 1 cup shredded cheese on top.
• Repeat with another layer of tortillas, chicken mixture, and cheese.
• If using, drizzle chicken broth over the layers for extra moisture.

4. Bake & Serve:

• Cover with foil and bake for 20 minutes.
• Remove foil and bake uncovered for another 10 minutes, until cheese is bubbly and golden.
• Garnish with chopped cilantro and serve warm!

Tips:

• For extra spice, add ½ teaspoon cayenne pepper or top with jalapeños.
• Use flour tortillas instead of corn for a softer texture.
• Make it ahead—assemble and refrigerate up to 24 hours before baking.